Steamed Cod on Mint Puree (Wheat Free) recipe
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
1 kg (2.2 lb) 8 3/4 cups of baby broad (fava) beans, defrosted
650 g (23 oz) 4 1/2 cups of potatoes, peeled and chopped
2 large free-range egg yolks
55 g (2 oz) 1/4 cup of Dairy free margarine
750 g (26 oz) fillet of fresh cod, skinned and boned
The juice of 1 1/2 lemons
Salt and freshly ground black pepper
Freshly grated nutmeg
1 clove of garlic, peeled and crushed
2 tablespoons of soya cream
15 g (1/2 oz) 1/2 cup of fresh mint leaves, finely chopped
A little olive oil and a few extra mint leaves
40 g (1 1/2 oz) 1/2 cup of fresh rocket (arugula) leaves
650 g (23 oz) 4 1/2 cups of potatoes, peeled and chopped
2 large free-range egg yolks
55 g (2 oz) 1/4 cup of Dairy free margarine
750 g (26 oz) fillet of fresh cod, skinned and boned
The juice of 1 1/2 lemons
Salt and freshly ground black pepper
Freshly grated nutmeg
1 clove of garlic, peeled and crushed
2 tablespoons of soya cream
15 g (1/2 oz) 1/2 cup of fresh mint leaves, finely chopped
A little olive oil and a few extra mint leaves
40 g (1 1/2 oz) 1/2 cup of fresh rocket (arugula) leaves
method
1. First, cook the broad (fava) beans in salted, boiling water for 4 minutes. Drain and refresh under cold water.
2. Cook the potatoes in salted boiling water until soft.
3. Meanwhile, peel all the skins off the broad (fava) beans and discard.
4. Drain the potatoes and mash with the egg yolks and margarine until smooth.
5. Sprinkle the cod with one third of the lemon juice, season with salt and pepper and steam or grill it until it is just cooked through.
6. Puree the broad (fava) beans in a food processor with one third of the lemon juice, salt, pepper, nutmeg, garlic and soya cream.
7. Beat this mixture into the mashed potatoes, adding the chopped mint. Adjust the seasoning.
8. Divide the puree between 4 warm plates. Put the cooked fish on top and sprinkle with the remaining lemon juice and the extra mint leaves to decorate.
9. Serve immediately, surrounded with rocket (arugula) leaves and drizzled with a little olive oil and black pepper.
2. Cook the potatoes in salted boiling water until soft.
3. Meanwhile, peel all the skins off the broad (fava) beans and discard.
4. Drain the potatoes and mash with the egg yolks and margarine until smooth.
5. Sprinkle the cod with one third of the lemon juice, season with salt and pepper and steam or grill it until it is just cooked through.
6. Puree the broad (fava) beans in a food processor with one third of the lemon juice, salt, pepper, nutmeg, garlic and soya cream.
7. Beat this mixture into the mashed potatoes, adding the chopped mint. Adjust the seasoning.
8. Divide the puree between 4 warm plates. Put the cooked fish on top and sprinkle with the remaining lemon juice and the extra mint leaves to decorate.
9. Serve immediately, surrounded with rocket (arugula) leaves and drizzled with a little olive oil and black pepper.
serving amount
serves 4
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